
Homemade Italian Pizza Dough Recipe
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
470 kcal
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Course
Main Course, Dinner

Homemade Italian Pizza Dough Recipe
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A deliciously easy recipe for making pizza at home.
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Ingredients
- 7 cups + 2 tablespoons (900g) '00' flour all-purpose flour will work too
- 1 tbsp sugar
- 1.5 tbsp salt
- 1 tsp mixed herbs optional, for more flavor
- 1.5 tbsp active dried yeast
- 4 tbsp extra virgin olive oil
- 2.5 cups (600ml) lukewarm water
Instructions
Make It By Hand
- Add flour, yeast, sugar, salt and mixed herbs (optional) to a mixer bowl. After adding ingredients, attach the dough hook.
- Make a well in the center of the mix and add in the oil and water, then turn on the mixer.
- If the mixture is too dry and crumbly, add in a few spoonfuls of water. Keep mixer running until the dough is smooth and elastic.
- Place the dough into a lightly floured mixer bowl, dust the top with flour and cover with a damp cloth or plastic wrap.
- Leave the dough to rise till it has doubled in size which takes about 1 hour in a warm place.
- Now turn the dough onto a lightly floured surface and knock it and knead for a few seconds to remove the air.
- Split the dough into 8 portions, form into balls and roll out into a pizza shape.
How To Make Using A Stand Mixer
- To a mixer bowl, add flour, yeast, sugar, salt and mixed herbs (optional). Attach the dough hook.
- Make a well in the center of the mix, add in oil and water, then turn on the mixer.
- Keep the mixer running until dough is smooth and elastic. (If the mixture is too dry, add in a few spoonfuls of water.)
- Lightly flour the mixing bowl, place the dough inside, dust the top with flour and cover with plastic wrap or a damp cloth.
- Leave the dough to rise to double in size. This takes about 1 hour in a warm place.
- Turn dough onto a lightly floured surface. Knock it and knead for a few seconds to remove air.
- Split the dough into 8 portions. Form into balls and roll out into a pizza shape.
Make and Proof Pizza Dough In the Instant Pot
- Combine flour, flour, yeast, sugar, salt, and herbs in a mixing bowl.
- Now make a well in the center of the mixture and then add oil and water.
- Mix everything with a wooden spoon. If the dough is too dry and crumbly, add in a few spoonfuls of water.
- Place on a floured work surface and knead for about 3 minutes. It will be smooth and elastic at this point. Shape into a ball.
- Oil your Instant Pot Insert and add ball into the insert.
- Close the Instant Pot, choose the yogurt setting, normal pressure and set the time for 1 hour (it actually takes between 50-60 minutes to rise).
- Remove the Instant Pot Pizza Dough, and then divide it into 4 portions for 4 thin crust pizzas, or into 2 portions for 2 thick crust pizzas.
- Roll out one portion into a pizza shape. Now you’re ready to make pizza (see the instructions further below).
How To Bake Your Pizza Crust
- Preheat the oven to 470F/ fan-assisted 220C / 240C/ gas 8, with a pizza stone or with a baking trat lined with foil inside it.
- Roll out the pizza dough and prick with a fork.
- Remove the pizza stone or baking tray from the oven, and transfer the pizza dough onto it (you will need one tray or stone per pizza).
- Bake the pizza dough for 4-5 minutes, then remove from the oven and top with tomato sauce, cheese and toppings of your choice.
- Return to the oven and bake for another 4-5 minutes, or until pizza crust golden and crispy and cheese is nice and melted.
Notes
- There are 14 Blue Plan SmartPoints in one serving of this.
- Recipe adapted from Artisan Bread in Five Minutes a Day.
- Stickier dough makes for a lighter fluffier pizza crust.
- I find that the pizza dough is ready at about 50 minutes in the Instant Pot, so you can check the dough at that time.
- You can also use cornmeal or polenta to dust the Instant Pot pizza crust as you roll it out.
- If you don't have pizza stone / oven, then bake the pizza dough for 5 minutes first before adding the topping and continuing (this is what I normally do).
- My failsafe method of avoiding a soggy pizza crust is to prick the dough with a fork and then bake it plain for 5 minutes before adding any toppings (especially if you don’t have a pizza stone).
- However, you can add your toppings directly to the rolled dough if you prefer but may end up with a slightly soggier pizza crust.
- Don’t over-top your pizza, and especially don’t overdo it with the tomato sauce. Less is more when it comes to toppings.
- If using freshly torn herbs, it is best to add those after cooking for maximum flavor.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
85g
(28%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
1315mg
(55%)
Potassium
124mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Calcium
19mg
(2%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
Calories | 470kcal | 24% |
Carbohydrates | 85g | 28% |
Protein | 12g | 24% |
Fat | 8g | 12% |
Saturated Fat | 1g | 5% |
Sodium | 1315mg | 55% |
Potassium | 124mg | 3% |
Fiber | 3g | 12% |
Sugar | 2g | 4% |
Calcium | 19mg | 2% |
Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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